​Looking for that low-glycemic breakfast that tastes great and helps sustain you for hours? Try this Breakfast Burrito which brings together a richness of foods providing some protein, low glycemic carbs, good fats and lots of good fiber.Serves 1(385 calories)· 2 small sprouted grain or whole grain tortillas· 2 eggs scrambled· medium to hot salsa to taste· 1 teaspoon olive oil· 1 T. finely chopped green onions· 1/2 small green pepper finely chopped· 2 slices avocado· 2 T. finely chopped cilantro· 1/4 teaspoon salt· pepper to taste1. Preheat your oven to 375 degrees, slice the avocado and take out salsa.2. Heat the oil in a frying pan while you are chopping the onions, pepper and cilantro.3. Sauté the onions and green pepper in the oil over medium heat for 5 minutes.4. While the onions are cooking, beat the eggs with the salt and pepper.5. Put the tortillas in the oven directly on the shelf to get warm and set a timer for 5 minutes.6. Add the eggs to the pan and stir with a wooden spoon until the eggs are cooked through.7. Take out tortillas and spoon the egg mixture onto each tortilla, top with salsa, 1 slice of avocado and a half the cilantro. Spread it out, leaving room at the ends, roll it up and enjoy!

Zucchini Spaghetti

INGREDIENTS

3 cups yellow and red cherry tomatoes

2 zucchini, spiralized

4 ounces whole wheat spaghetti (optional - see notes)

Parmesan for topping (but skip this if you're vegan, obvs)

Avocado Sauce:

1 avocado

¼ cup olive oil

½ teaspoon salt

½ cup fresh flat leaf parsley

3-4 green onions (green parts)

1 garlic clove

juice of 1 lemon

freshly ground pepper to taste

INSTRUCTIONS

Pulse all sauce ingredients together until smooth. Set aside.

Cook spaghetti according to package directions. Drain and set aside.

Heat the cherry tomatoes in a large skillet over medium high heat with a very quick drizzle of olive oil. Gently shake the pan to get them moving (you might want to grab a lid for this - they really start to spatter when the juices hit the hot oil). Continue cooking until tomatoes are roasty-looking and the skins are split or loosened. Remove from heat and set aside.

Add the zucchini to the same pan and toss for 1-2 minutes, until tender-crisp. Add the spaghetti and the avocado sauce. Toss until combined. Season with salt and pepper, top with reserved tomatoes and Parmesan if you like that sort of thing. Serve immediately.

NOTESOkay, so if you're going SUPER HEALTHY on us, you could skip the pasta. We made this without pasta as a side for grilled chicken during an especially ambitious post-new-year's-resolution meal, and even with JUST THE ZUCCHINI, it was still super delicious.

However, if you were making this without the chicken, I wouldn't go for the zucchini-noodles-only approach. The pasta makes it more of a meal in and of itself.Recipes compliments of Pinch of Yum

Coat skillet with cooking spray and put it on the stove over medium heat. Add the onion, carrot, and garlic. Stir for 10 minutes until the vegetables have softened. Take the pan off the heat and let the vegetables cool.

When the vegetables are cool, remove and throw away the garlic clove. Add the minced parsley and stir.

In a large bowl, combine the vegetable mixture with the ground turkey, tomato sauce, egg substitute, and breadcrumbs. Mix well, then pack firmly into the greased loaf pan. Top with the ketchup.

Bake in the preheated oven for 50 minutes.

When the meatloaf has finished baking, remove it from the oven and cover with aluminum foil. Let stand for 10 minutes. If you're eating the meatloaf for dinner, cut it into 8 slices and serve warm.

If you're making the meatloaf just for sandwiches, let it cool completely before slicing. Put a slice of meatloaf into a small pita and enjoy!

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Please Note: I do not provide the services of a licensed dietician or nutritionist, information received should not be seen as medical or nursing advice and is not meant to take the place of seeing licensed health professionals.